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  • Masakage Kumo Gyuto 210mm from Masakage
  • Masakage Kumo Gyuto 210mm from Masakage
  • Masakage Kumo Gyuto 210mm from Masakage
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Masakage Kumo Gyuto 210mm

Masakage Kumo Gyuto 210mm

$524.00 CAD
$524.00 CAD
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Owned & Operated in Canada Ships from Calgary
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About Masakage Kumo -

Takumi Ikeda-san loves making stunning damascus blades, and the Kumo is no exception. The name means ‘cloud’ in Japanese, inspired by the cloud-like patterns in the steel. Sandwiched between those gorgeous steel layers is a core of crazy-sharp VG10 stainless steel, an incredible material made to perform like ancient carbon steel but with minimal maintenance. The result is a blade that cuts like a dream while being super easy to care for. 

Ikeda-san, the nephew of legendary blacksmith and Takefu Knife Village co-founder Katsushige Anryu-san, began his knifemaking apprenticeship in 2007. In January 2021, Anryu-san officially passed the reins of Anryu Hamono to Ikeda-san. By that point, Ikeda-san was already a master and doing most of the forging at Anryu Hamono. With some serious traditional skills under his belt and a fresh outlook on knifemaking, Ikeda-san is already doing the family legacy justice.

About the Shape - Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. For the at-home or professional cook, we recommend a Gyuto which measures between 210mm and 270mm long.





Shape Gyuto
Maintenance Level Low
Blade Length 210 mm |
Blade Height 47 mm
Thickness 2.9 mm
Weight 155 g
Steel Type VG10 Stainless Steel with Stainless Steel Cladding
Rockwell Hardness 60 - 62
Edge/Bevel Double (50/50)
Handle Wa (Japanese) Handle - Octagon Cherrywood Red Pakkawood Collar
Knife Line Masakage Kumo
Blacksmith Takumi Ikeda
Made in Echizen, Fukui, Japan
Brand Masakage

A note about measurements: Handmade Japanese knives can vary in their dimensions, so these measurements are only an example.


Stainless steel is super handy because it doesn’t rust or stain easily like carbon steel. That said, remember it is stain-less, not stain-never. While it is much easier to care for than high-carbon steel, it does benefit from proper use: use it, wash it, dry it and put it away. Always avoid the dishwasher!

USE  

• Only cut food you can bite through with this knife. Hard foods can chip the blade. No olive pits, bones,  lobster shells, woody stems or parmesan rinds. Cutting frozen food is especially bad  because the cold will make hard steel even more brittle. If you wouldn’t chew it with  your own teeth, don’t cut it.  

• Your cutting surface is the biggest culprit of dulling your knife. Use wood. End  grain wood is especially good. Plastic can be fine too, but certainly not glass,  granite or bamboo. 

• The edge of your knife works best sliding forwards or backwards. Scraping the  knife edge sideways will dull or damage the edge. Instead, use the spine of the knife to move foods across the cutting board. Do not twist the edge or pry with the edge, this is the worst screwdriver you ever bought and these motions will certainly  damage the edge. Listen to the knife! If you can hear the edge making a “tink”  sound on the cutting board, change what you are doing.  

CLEANING  

• After use, wash the knife by hand with regular dish soap, rinse with hot water  and dry by hand immediately. Dishwashers are very bad for knives.  

• Wood handles may dry out over time and exposure to water. Simply treat them  with some food safe wax.

STORING  

• Protect the edge for your safety and to avoid edge damage. A simple blade cover  will do the trick if you keep knives in a drawer or in a travel case.  

• The convenient wall magnet made with wood is a great way to show off your knives.  Be sure to put it back spine first, then roll it onto the blade face. This will keep the  edge from contacting the wood first.  

• The good ol’ counter top block can keep knives at the ready and protected, so  can drawer inserts. Whatever the method, it should keep the edge from touching  anything else. 


SKU: MAK210GY

Shipping and Returns

We aim to ship your order within 1 business day at Knifewear, if there is a hold up, we'll aim to let you know and give you a timeline.

We offer $3 shipping on orders over $100* anywhere in Canada and $200* to customers in the USA. We ship worldwide, and offer up to the minute rates from our shipping partner DHL.

*Konro Grills and some other larger items are excluded from the free shipping offer.

How do I make a return on an online order?
No worries, we've got you sorted. Head over to https://knifewear.com/returns and follow the prompts. 

Can I pick up my order Curbside / At the store?
Absolutely, as long as all the items you are looking for are in stock at the location you want to pickup from, you'll be able to select that at the checkout. If one or more items aren't at your preferred location we are happy to ship it to you. 

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Overall rating: 4.826087 / 5 from 46 reviews.

AI Generated Review Summary

The Masakage Kumo Gyuto 210mm is a beautifully crafted knife with a mesmerizing Damascus pattern and a sharp, thin blade. Customers praise its stunning appearance and versatility for various kitchen tasks, while appreciating its lightweight design.

Summary topics

  • Blade Pattern (14%): It was highlighted by customers that the pattern on the Damascus blade is heavenly and mesmerizing.
  • Overall Knife Performance (28%): A significant number of customers stated that this knife is absolutely gorgeous and perfect for all kitchen tasks.
  • Blade Sharpness and Weight (14%): In general, customers find the blade to be thin and sharp, and the knife itself is very light.

Review topics: ["pattern","weight","quality","knife","staff","design","blade","service","works","experience","handle","cuts"].

Review highlights

  • "Highly recommend this knife!!" — Jeff S.
  • "Great knife, great service" — Scott L.
  • "At a distance, the blade is a ghostly light grey; up close, the dark matte grey patterns are mesmerizing." — Scott K.

Reviews

Great knife, but amazing service.

"The knife is fantastic. But the service at Knifewear is incredible. A friend and I were in Vancouver and we stopped into the store. Owen helped us out. While I had my eye on a certain knife, Owen showed me five others, and I truly believe that I wouldn’t have been happy with the knife I was considering. He steered me toward this beautiful Masakage. The guys in the store also recommended a great place for lunch. After I returned home from my trip. I had another order from Knifewear on the way, and I had an issue with shipping. The folks at the warehouse were fantastic and fixed the issue within 10 minutes. I put in a third order with Knifewear some weeks later, and I received a phone call from none other than Owen to tell me that they were out of the pin that I had ordered. Just incredible service with every interaction I’ve had."

— Tyler E. (5/5)

Alright

"While this is a very gorgeous knife, I am not impressed with it. While cutting a shallot with the tip from just before the root to the tip of the shallot it bogged down, the same happened with red onion. I had a small cabbage to make some coleslaw with, the knife really couldn't handle it. It once again bogged down, after I cut it into quarters it wasn't too bad. It handled potatoes reasonable well, leaving a very smooth cut. Over all it is light and feels like an extension of your hand looks amazing but I think it's weight is it's downfall. It is very light just a few grams over my Santoku. Definitely having a bit of remorse. Tip work is definitely an issue with this knife, really doesn't work well at all."

— Steve (2/5)

Great knife. Elegant, light and

"Great knife. Elegant, light and easy to use."

— Henri A. (5/5)

Sick Knife Bro

"Beautiful. Sharp. Tomato’s cower in fear. Knife understands assignment"

— Nevin Z. (5/5)

Great

"Light balanced weight"

— Greg (4/5)

Amazing staff I learned a lot

"Buying this knife was a real treat the people at the store were really helpful and enthusiastic with a ton of knowledge, it made the choice easier."

— Eric B. (5/5)

This is my first set

"This is my first set of Japanese Knives, did some research for about a month and fell in love with Knifewear! Great staff, very knowledgeable. I ended up getting the matching set of the 3 Masakage Kumo along with a Masakage Yuki Nakiri to round out the collection. The Kumo pattern 10/10, beautiful artwork. I was BLOWN away at how comfortableit is in the hands. Feels very well crafted, it's incredibly sharp and overall I couldn't be happier with my purchase!! Picked up the black Hasegawa board to accompany them too."

— travis m. (5/5)

Love shopping at Knifewear Calgary

"Purchased this knife as a gift for our son. The shopping experience as always was awesome. The employee who helped us listened to our thoughts based on knives we have previously purchased and provided us with a selection to choose from, then explained the differences. In the end we chose this due to the craftsmanship and beauty. How is it? This is what we heard when he received and first used it. . . It's intimidatingly sharp So nice to cut with I have a pan full of veggies but I want to keep cutting :( Red pepper was so satisfying. Broccoli stem cuts super smooth."

— Will R. (5/5)

I have been absolutely in

"I have been absolutely in love with this Gyuto since I got it. Every motion feels utterly effortless - and mine is beautifully patterned, and light as a feather. I will never buy another western knife if I can avoid it."

— alex k. (5/5)

Masakage Kumo Gyuto

"This knife is absolutely gorgeous! It makes me excited to cook. The blade is thin and sharp, and the knife itself is very light. I’ve been very gentle with it (I was concerned about chipping the thin blade when I first started using it), but I know this knife will last me a lifetime if I take care of it properly."

— Katerina S. (5/5)

Q&A

What is the best products to use to maintain the handle on a knife like this?
Hi Tyler, I would use this stuff here: https://knifewear.com/products/knifewear-cutting-board-wax - you don't need to apply it too often, just when they look dry. Let me know if I can help with anything else! - Ellie
Is this still made by anryu?
Hi Larry, As far as I know, Anryu is still making a good chunk of the knives with the help of is nephew Ikeda-san. They are the only two who make these blades and Anryu-san is still the last step in finishing and quality check but Ikeda-san is slowly starting to take over some of those duties. Let me know if you have any other questions, Alex
Hello, I'm really interested in buying this knife. I've seen it on other websites with a darker handle, is this a different line of knives? Or just an older line with the same name? Any info appreciated, thanks!
Hey there, this is the same line of knives, they just make it now with a cherry wood handle, as rosewood is endangered and harder to source now. - Ellie
Is the edge on this knife beveled on both sides ? If so, what is the angle of the grind ( each side ). IE, at what angle would I use to hone it on a ceramic rod ! Thanks, Bill
Hey Bill, this knife is beveled on both sides, has a 15 degree angle on it! Let us know if you have any other questions! - Luke